I cut into the pie basically the second 30 minutes was up. It was a bit runny but I didn’t care in the least. Easily one of my most favorite pies I’ve ever had, or ever made! Absolutely adore this recipe and I found myself craving another pie a day or two after the first one [yes, a day or two after ;) ].
Me, too!! My pie was eaten by 8 hungry friends within about 15 minutes. I have more dough in the freezer…I can feel another pie in my near future :)
just back from a working vacay, so need to take a by on pie. can’t wait to see what you all made!
It was really a delicious combination of flavors – may be my new favorite blueberry pie recipe! Though I didn’t make their crust – couldn’t bring myself to use Crisco – though I know lard is great for flaky pie crust.
Maybe I’m misunderstanding you, but (here, anyway) Crisco isn’t lard; it’s vegetable shortening. I’m a vegetarian and it always disappoints me when lard is snuck into crusts. I like pie too much to be deprived of it! haha
well said! Crisco is also Kosher!
I can understand not wanting to use Crisco — I opted for the non-hydrogenated Spectrum Shortening and it worked great. It’s really worth using a mix of butter and shortening — makes such an amazing crust.
So did I. I had a very delicious pie soup! But it really was so good. One of the best pies I have ever made.
me too!! it was delish. i waited as long as i could…and it was still steamy!
Mine is patiently waiting to be baked. It’s the boyfriend’s birthday and I’m taking the pie as dessert tonight to his parents’, so will be baking it this afternoon so it has time to cool. *hops from foot to foot impatiently* Looking at everyone’s pictures, I really want to try this pie already!!!
I froze mine before baking so I could prepare it before a vacation and bake it when I was too jet-lagged to prepare from scratch. Worked like a charm!
I’ve never frozen a pie before. Now I am excited to try.
it worked great. I’d do it again.
Good to know that the frozen pie turned out great!
Lisa
My niece said this was her favourite recipe that we’ve done so far – a pretty good endorsement, I think! We added a tiny bit of cinnamon and nutmeg to the filling, but otherwise stuck to the recipe and it was really good. The only quibble I had was that the dough was a little soft and didn’t hold the shape we gave the edges. I think that means more experimenting with it before summer’s end!
I had to miss out on this pie because I’ve been suffering from some terrible morning sickness! And the place I feel the most ill? The kitchen! I’m hoping this goes away soon because I would really like to be able to bake again! All of your pies look so beautiful, I’m so sorry that I missed out!
Grand Prize
The KitchenAid Artisan Stand Mixer, a versatile kitchen must-have, in beautiful Onyx Black
2nd Prize
All-Clad French Skillet Set, created exclusively for the Epicurious Shop to inspire the French chef in everyone
3rd Prize
The 60th Anniversary Limited Edition Nonstick Bundt Pan by Nordic Ware, hands-down, our favorite bundt pan ever
Contest Instructions
It’s Julia Child’s 100th birthday on August 15, and we’re asking readers to whip up a birthday cake worthy of the French Chef herself. Enter your original birthday cake recipe and photo in honor of Julia for a chance to win.
NO PURCHASE NECESSARY. Please see official rules. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook.
Prize Eligibility
Only persons residing in United States who are at least 18 years of age can enter.
Contest Starts
July 25, 2012 @ 05:00 pm (EDT)
Contest Ends
August 21, 2012 @ 12:00 pm (EDT)
For those that are interested…
Carmen
Hi,
Very best pie. The crust is outstanding and will be my go to crust from now on!
Thanks,
Kathi
30 minutes definitely was not long enough for the pie to set! Runniness aside, we loved it. Great combo of fruit. I was amazed how much the lemon zest and juice accentuated the fruit flavors (tasted it before and after adding lemon). Next time I will add another tablespoon of flour in the hopes of helping the filling thicken up some. It was the perfect texture after being refrigerated, but we like our pie warm!
So will a recipe that uses the rest of the pie dough be on the radar anytime soon?
Tuesdays with Dorie 
I cut into the pie basically the second 30 minutes was up. It was a bit runny but I didn’t care in the least. Easily one of my most favorite pies I’ve ever had, or ever made! Absolutely adore this recipe and I found myself craving another pie a day or two after the first one [yes, a day or two after ;) ].
Me, too!! My pie was eaten by 8 hungry friends within about 15 minutes. I have more dough in the freezer…I can feel another pie in my near future :)
just back from a working vacay, so need to take a by on pie. can’t wait to see what you all made!
It was really a delicious combination of flavors – may be my new favorite blueberry pie recipe! Though I didn’t make their crust – couldn’t bring myself to use Crisco – though I know lard is great for flaky pie crust.
Maybe I’m misunderstanding you, but (here, anyway) Crisco isn’t lard; it’s vegetable shortening. I’m a vegetarian and it always disappoints me when lard is snuck into crusts. I like pie too much to be deprived of it! haha
well said! Crisco is also Kosher!
I can understand not wanting to use Crisco — I opted for the non-hydrogenated Spectrum Shortening and it worked great. It’s really worth using a mix of butter and shortening — makes such an amazing crust.
So did I. I had a very delicious pie soup! But it really was so good. One of the best pies I have ever made.
me too!! it was delish. i waited as long as i could…and it was still steamy!
Mine is patiently waiting to be baked. It’s the boyfriend’s birthday and I’m taking the pie as dessert tonight to his parents’, so will be baking it this afternoon so it has time to cool. *hops from foot to foot impatiently* Looking at everyone’s pictures, I really want to try this pie already!!!
I froze mine before baking so I could prepare it before a vacation and bake it when I was too jet-lagged to prepare from scratch. Worked like a charm!
I’ve never frozen a pie before. Now I am excited to try.
it worked great. I’d do it again.
Good to know that the frozen pie turned out great!
Lisa
My niece said this was her favourite recipe that we’ve done so far – a pretty good endorsement, I think! We added a tiny bit of cinnamon and nutmeg to the filling, but otherwise stuck to the recipe and it was really good. The only quibble I had was that the dough was a little soft and didn’t hold the shape we gave the edges. I think that means more experimenting with it before summer’s end!
This was, by far, the best pie I’ve ever made — loved the dough (was so easy to roll out!!) and the filling was perfect. Can’t wait to make another one! http://sgkitchen.wordpress.com/2012/08/01/summers-perfect-pie-recipe/
I had to miss out on this pie because I’ve been suffering from some terrible morning sickness! And the place I feel the most ill? The kitchen! I’m hoping this goes away soon because I would really like to be able to bake again! All of your pies look so beautiful, I’m so sorry that I missed out!
Julia Child Birthday Cake Contest (on Epicurious)
https://www.facebook.com/epicurious/app_95936962634
excerpt from Epicurious:
Grand Prize
The KitchenAid Artisan Stand Mixer, a versatile kitchen must-have, in beautiful Onyx Black
2nd Prize
All-Clad French Skillet Set, created exclusively for the Epicurious Shop to inspire the French chef in everyone
3rd Prize
The 60th Anniversary Limited Edition Nonstick Bundt Pan by Nordic Ware, hands-down, our favorite bundt pan ever
Contest Instructions
It’s Julia Child’s 100th birthday on August 15, and we’re asking readers to whip up a birthday cake worthy of the French Chef herself. Enter your original birthday cake recipe and photo in honor of Julia for a chance to win.
NO PURCHASE NECESSARY. Please see official rules. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook.
Prize Eligibility
Only persons residing in United States who are at least 18 years of age can enter.
Contest Starts
July 25, 2012 @ 05:00 pm (EDT)
Contest Ends
August 21, 2012 @ 12:00 pm (EDT)
For those that are interested…
Carmen
Hi,
Very best pie. The crust is outstanding and will be my go to crust from now on!
Thanks,
Kathi
30 minutes definitely was not long enough for the pie to set! Runniness aside, we loved it. Great combo of fruit. I was amazed how much the lemon zest and juice accentuated the fruit flavors (tasted it before and after adding lemon). Next time I will add another tablespoon of flour in the hopes of helping the filling thicken up some. It was the perfect texture after being refrigerated, but we like our pie warm!
So will a recipe that uses the rest of the pie dough be on the radar anytime soon?